Cider-Braised Chicken Breasts, Wilted Kale & Apple
with Roasted Potatoes & Tangy Side Salad
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
We sure do like them apples—so much so that we’re integrating them into different aspects of this dish! You’ll concoct a warm, buttery cider-inspired cream sauce that features chunks of apple, apple juice and apple cider vinegar. It has a sweet-tart flavour that’s absolutely heavenly with the braised chicken breasts. Savoury oven-roasted potatoes provide a hearty accompaniment. Finally, the pre-chopped kale and apple salad features a tangy vinaigrette infused with, you guessed it, apple.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 1 Shallot (or onion)
- 120g Chopped kale
- 1 Apple
- 30ml Apple cider vinegar
- 30ml Apple juice
- 12g Chicken demi-glace
- 45ml Heavy cream
- 9g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Large high-sided pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
17 g
Sodium
1170 mg
Total Carb
64 g
Sugars
18 g
Protein
48 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. Keep warm.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 2 to 4 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, core and cut the apple into ¼ inch wedges. Halve, peel and thinly slice the shallot.
Make the sauce & finish the chicken
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the shallot, ½ the apple, the remaining spices and S&P. Sauté, scraping up any browned bits, 1 to 2 min., until beginning to soften. Add ½ the apple juice and ½ the vinegar. Sauté, 30 sec. to 1 min., until slightly reduced. Add the cream, demi-glace and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer, return the chicken and cook, partially covered, 4 to 8 min., until the sauce has thickened and the chicken* is cooked through.
Make the salad
In a large bowl, combine the remaining vinegar and apple juice, 3 tbsp oil (double for 4 portions) and S&P. Add ⅔ of the kale and massage, 1 to 2 min., until softened. Add the remaining apple; toss well.
Wilt the kale & serve
To the pan of chicken and sauce, add the remaining kale. Cook, stirring frequently, 1 to 2 min., until wilted. If the sauce is too thick, add 1 to 2 tbsp water (double for 4 portions). Divide the potatoes, chicken (slice beforehand if desired) and sauce between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
